German Potato Salad
This vinegar based warm German Potato Salad is so packed full of ingredients and flavor, making it the best side dish for any occasion!
Ingredients
- 1 ½ lbs baby potatoes chopped
- 4 cups chicken stock
- 3-4 eggs hard-boiled
- 5-6 bacon slices chopped
- ½ red onion thinly sliced
- 10 cornichons or baby sour Gherkins sliced lengthwise
- 1 tbsp fresh parsley chopped
- 1 tbsp chives snipped
For the dressing
- ½ cup olive oil
- ¼ cup white wine vinegar
- 2 tbsp dijon mustard
- 1 tsp sugar
- salt & ground pepper to taste
Instructions
- Place the eggs in a small pot or saucepan covered in water and bring to a boil on high heat. Reduce heat to low and continue simmering for about 10 minutes. Remove eggs from heat and place in iced water. Once they are cool, peel and cut them in half lengthwise.
- In a small bowl, wisk together the olive oil, white wine vinegar, dijon mustard, sugar and salt and pepper to taste for the dressing. Set aside.
- In a medium pot, bring the chicken stock to a boil. Add potatoes. Cover and continue cooking for about 15 minutes or until the potatoes are tender enough to easily pierce them with a fork.
- Cook the bacon in a frying pan or on a griddle on high heat until crispy. Remove them from the heat and place them on a plate with clean paper towels to absorb any excess oil and fat. Chop it into desired sized pieces.
- While the potatoes are still hot, add them to a large mixing bowl. Add the remaining ingredients and the dressing. Gently toss until well combined. Add the eggs on top and serve while still warm.
Notes
- Having a hard time finding cornichons? You can use sour baby Gherkins instead! They are very similar. Just be sure they aren't the sweet Gherkins.
- Feel free to try using different types of potatoes. Baby yellow potatoes, red potatoes or baby golden Yukon potatoes are great. I have also used Russet potatoes before and they also work just fine!
- Want to meatless? Omit the bacon. Or on the other hand, try tossing in some diced ham rather than the bacon.